Food/Recipe Thread

[Yehoshua]

No need to trust a random person on the internet if I can get it with an OU

True, but the DMP with a hechsher is a lot more expensive than the one without.

[etech0]

Haha. I actually made salmon like that last night (and plan on making it again tonight. When baking en papillote, keep a few things in mind:

• You can include thinly sliced vegetables, like peppers, zucchini, asparagus, borccolini, broccoli rabe, etc under the salmon/fish. If it's too thick it won't cook all the way.
• You can use parchment paper or aluminum foil. Foil is easier and does't take any technique to fold, but it's harder to tell if the food's done without opening it or just guessing. If you cook in parchment paper you can look to see that the pouch is puffed up and browning on the top/sides to indicate the food's done, but it can be tricky to fold. Chef John actually has a video showing how to fold it you can watch here:
  
  [ Invalid YouTube link ]
• Add an acid, like thinly sliced lemon, for flavor.
• Add some dry white wine for flavor and moisture.
• Add tones of fresh (or dried) aromatic herbs right on top.
• Add a drizzel of olive oil.
• Make sure to season the vegetables before you add the fish, and the fish before adding to the vegetables.
• Bake at 425 F for 15-20 minutes for a piece of fish about 1 inch thick, slightly longer for thicker pieces or shorter for thinner pieces.
• Traditionally fish en papillote is served directly in the parchment paper on the plate. This way the diner can tear open the paper and get a burst of steam and smell all the wonderful aromas coming from the pouch. The contents can then be emptied on the plate by sliding them out.

Follow these tips and you'll have flavorful, moist fish every time.

What spices do you use?

[Yehoshua]

What spices do you use?

Most of the time just salt, pepper and herbs. Depending on the fish I'll use dill, parsley, cilantro, or thyme.

[etech0]

Most of the time just salt, pepper and herbs. Depending on the fish I'll use dill, parsley, cilantro, or thyme.

thanks

[etech0]

Most of the time just salt, pepper and herbs. Depending on the fish I'll use dill, parsley, cilantro, or thyme.

think I can fit 3 pieces of salmon in one "bag"? Or should I separate them?

[Yehoshua]

think I can fit 3 pieces of salmon in one "bag"? Or should I separate them?

I put one portion per bag instead pf making the bag super big.

[etech0]

I put one portion per bag instead pf making the bag super big.

thanks

[etech0]

Update: the salmon was DELICIOUS. I put sliced lemon and zucchini, and spiced it with salt, pepper, and dill. I've never had homemade salmon so juicy before! I cooked the first batch for 20 min and they were a little overdone, so I did the last one for 15 and it was perfect.

Thanks for all your help! This is definitely a keeper of a recipe.

[CS1]

Update: the salmon was DELICIOUS. I put sliced lemon and zucchini, and spiced it with salt, pepper, and dill. I've never had homemade salmon so juicy before! I cooked the first batch for 20 min and they were a little overdone, so I did the last one for 15 and it was perfect.

Thanks for all your help! This is definitely a keeper of a recipe.

good to know. Did you use foil or parchment paper?

[etech0]

good to know. Did you use foil or parchment paper?

I used a long piece of 12" parchment paper. I followed the directions in the video to fold it up.

[Yehoshua]

I used a long piece of 12" parchment paper. I followed the directions in the video to fold it up.

Pretty easy clean up, too, no?

[etech0]

Pretty easy clean up, too, no?

Yup! Except for all that olive oil that got everywhere. Why does he say to put oil on both sides of the paper?

[Yehoshua]

Yup! Except for all that olive oil that got everywhere. Why does he say to put oil on both sides of the paper?

I have no idea. I just gave the video link to show how to fold and cut the parchment paper, not how to make it.

[etech0]

I have no idea. I just gave the video link to show how to fold and cut the parchment paper, not how to make it.

So I guess it works without oiling the back . Next time...

It makes me want to try his "pastrami rub" spice!

[Yehoshua]

So I guess it works without oiling the back . Next time...

It makes me want to try his "pastrami rub" spice!

He has lots of awesome recipes.

[etech0]

He has lots of awesome recipes.

Thanks! I'll have to check them out.

[yitzy93]

Wanna make some sliced sautéed garlic to have with challah on shabbos, but have no idea how to prepare it.

Anyone know what I'm referring to and have detailed instructions on how to prepare this dish?

[Yehoshua]

Wanna make some sliced sautéed garlic to have with challah on shabbos, but have no idea how to prepare it.

Anyone know what I'm referring to and have detailed instructions on how to prepare this dish?

You're not talking about roasted garlic (the soft, spreadable, dark brown garlic?

[Emkay]

Wanna make some sliced sautéed garlic to have with challah on shabbos, but have no idea how to prepare it.

Anyone know what I'm referring to and have detailed instructions on how to prepare this dish?

peel the garlic and put in a small tin with alot of salt and pepper and oil covering about half, cook uncovered for about 35 minutes or until golden brown,shake around once or so in the middle of cooking. let your taste buds thanks me after shabbos

[yitzy93]

You're not talking about roasted garlic (the soft, spreadable, dark brown garlic?

Nope. I already make that every shabbos

peel the garlic and put in a small tin with alot of salt and pepper and oil covering about half, cook uncovered for about 35 minutes or until golden brown,shake around once or so in the middle of cooking. let your taste buds thanks me after shabbos

I think you're also referring to roasted garlic, aren't you?

AFAIK what I'm trying to do needs to be done in a frying pan. CMIIW